I ordered the so-called "Omakase" course for a reservation of 11 people, but since 2 were absent, we started with 9.I was aware of the cancellation fee, but I only found out upon entering that the 100% charge applied to the Omakase course fee.Since we were going to pay anyway, we had the kitchen prepare dishes for the absent guests, and we shared them among the 9 of us.Our reservation was at 17:00, but the place was fully booked. It seemed that the 19:30 seating was also at capacity.The dishes included yuba (tofu skin), mozuku (seaweed), kuchiko (fish roe), abalone, shrimp, ginkgo nuts, squid, sweetfish with roe, sea urchin, kiss fish, lotus root, matsutake mushrooms, pumpkin, and anago (conger eel). We had the kakiage (mixed tempura) served separately from the rice.The kakiage consisted of small shrimp, scallops, and maitake mushrooms.Each ingredient was exceptional.I noticed they pressed the tempura with kitchen paper after frying to remove excess oil, and I wondered about that technique...I often think about wanting to eat tempura with less batter, so I felt a mix of happiness and confusion about this approach.Perhaps because of that, the batter was indeed thin.They skillfully divided the tempura frying into two pots, adjusting the temperature to medium and high, working in perfect harmony.That day, since I was with some heavy drinkers, they still seemed eager to continue drinking, but due to preparations for the next guests, we were gently ushered out as time ran out.
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